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- <h1>Clinton's World Famous It'll-Make-You-Fat Guacamole</h1>
- <div class="contents">
-<dl>
-<dt>
-<a href="#sec1">Ingredients</a>
-</dt>
-<dt>
-<a href="#sec2">Recipe</a>
-</dt>
-<dt>
-<a href="#sec3">Notes</a>
-</dt>
-</dl>
-</div>
-
-
-<!-- Page published by Emacs Muse begins here --><h2><a name="sec1" id="sec1"></a>
-Ingredients</h2>
-
-<ul>
-<li>3 large avacados (peeled and pitted, natürlich)</li>
-<li>2 limes</li>
-<li>1 tbsp salt</li>
-<li>2 tbsp fresh parsley (chopped)</li>
-<li>2 or 3 diced roma tomatoes (diced)</li>
-<li>1 tbsp garlic (minced)</li>
-<li>3/4 cup diced white onion</li>
-<li>1 fresh habanero (minced)
-
-<ul>
-<li>Alternatively, a tablespoon of cayenne pepper</li>
-<li>Alternatively, nothing at all if you don't like spice</li>
-</ul></li>
-</ul>
-
-
-<h2><a name="sec2" id="sec2"></a>
-Recipe</h2>
-
-<ol>
-<li>Mash the avacados, lime juice, and salt together</li>
-<li>Add everything else and mix up</li>
-<li>Refrigerate for a bit and then eat!</li>
-</ol>
-
-
-<h2><a name="sec3" id="sec3"></a>
-Notes</h2>
-
-<p class="first">Make sure the macerate or <strong>very</strong> finely mince the habanero if you use
-it; otherwise some bits will burn like Hell, and other will not be hot
-at all. I find the heat from the habanero more pleasant than from
-cayenne pepper, and so I highly recommend using them if you have
-them. One of the nice things is that the fat from the avacados seems
-to bind well with the capsaicin resulting in a quick burst of heat
-that fades very quickly and does not become overpowering over time. I
-once tried this with two peppers and it was not a good idea: the heat
-dominated and drowned out a lot of the other flavors.</p>
-
-<p>As for the salt you can use more or less. The recipe I started with
-used a teaspoon of salt, but the <a href="http://www.salsafreshgrill.com/">local burrito place</a> guacamole was
-rather much tastier and noticeably saltier so I tried a tablespoon
-instead and was pleased with the result.</p>
-
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+ <title>Clinton's Eyeballed Spicy Guacamole</title>
+ <meta name="generator" content="muse.el" />
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+
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+ </head>
+ <body>
+ <h1>Clinton's Eyeballed Spicy Guacamole</h1>
+ <div class="contents">
+<dl>
+<dt>
+<a href="#sec1">Ingredients</a>
+</dt>
+<dt>
+<a href="#sec2">Recipe</a>
+</dt>
+<dt>
+<a href="#sec3">Notes</a>
+</dt>
+</dl>
+</div>
+
+
+<!-- Page published by Emacs Muse begins here --><h2><a name="sec1" id="sec1"></a>
+Ingredients</h2>
+
+<p class="first">Makes around 1 ¼ quarts</p>
+
+<ul>
+<li>2 lbs avocados</li>
+<li>2 limes (juiced)</li>
+<li>1 tsp fine grained sea salt</li>
+<li>3 small roma tomatoes (diced and juice drained)
+
+<ul>
+<li>Juliette tomatoes work better, if you have a garden</li>
+</ul></li>
+<li>1/2 medium white onion (diced)</li>
+<li>4 cloves garlic (minced)</li>
+<li>1 habanero (minced)</li>
+<li>2 Serrano peppers (minced)</li>
+</ul>
+
+<p>This is pretty spicy; leave out either the habanero or Serrano peppers
+for a lower spice version. Use one Serrano pepper for a mild version,
+or a single jalapeno if you're scared of capsaicin. You want at least
+a little pepper for flavor.</p>
+
+
+<h2><a name="sec2" id="sec2"></a>
+Recipe</h2>
+
+<ol>
+<li>Dissolve the salt into the lime juice</li>
+<li>Cut avocados in half and spoon flesh into mixing bowl</li>
+<li>Mash the avocados, and lime juice and salt mixture</li>
+<li>Add everything else and mix up with a spatula or spoon</li>
+<li>Transfer to storage container and refrigerate for around 30
+minutes</li>
+<li>Eat</li>
+</ol>
+
+
+<h2><a name="sec3" id="sec3"></a>
+Notes</h2>
+
+<p class="first">Don't worry about being <em>too</em> precise here.</p>
+
+<p>I am lazy, and usually quarter and then pulse the tomatoes and onions
+(separately) in a food processor a few times (until the bits are
+evenly sized). When using a food processor for the tomatoes, after
+straining they can be wrapped in paper towels (or clean cheese cloth)
+and squeezed gently to remove some of the liquid (otherwise it
+separates after a night in the fridge — if you're going to use the
+guacamole immediately it's OK to skip squeezing the tomatoes).</p>
+
+<p>Make sure to macerate or <strong>very</strong> finely mince the peppers and garlic (a
+food chopper works great); otherwise some bits will burn like Hell,
+and other will not be hot at all. I like a blend of habanero and
+Serrano; I find the habanero gives an upfront kick that fades quickly,
+with the Serrano slowly warming in the background to support it.</p>
+
+<p>As for the salt you can use a bit more if you'd prefer. I don't like
+my guacamole very salty so I use a single teaspoon of fine grained sea
+salt, but two isn't necessarily overpowering.</p>
+
+<p>I don't use cilantro because I'm indifferent to it and at least one
+person I know that shares the guacamole actively dislikes it. The lime
+has been increased a bit to make up for it. A few tablespoons of
+freshly chopped Italian flat parsley can be incorporated to add a mild
+herbaceous/bitter note, but trying it both ways I don't feel the need
+to add any nowadays.</p>
+
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